These crisp fried potato stuffed bread pakoras are a popular breakfast snack from North India. These are super delicious and makes for a great party snack. Enjoy them with green chutney or ketchup.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Yield: 6 · 6 bread pakora
- Category: Snack
- Cuisine: Indian
Ingredients
- 6 slices bread
- oil (as needed for shallow or deep frying)
- 1 ½ cups potatoes (cubed (3 medium))
- ¼ cup green peas ((optional))
- 1 tablespoon oil
- 1 sprig curry leaves ((optional))
- 1 pinch asafoetida ((hing))
- 2 green chilies (chopped)
- 1 teaspoon ginger paste
- 3 tablespoon coriander leaves (finely chopped)
- ½ teaspoon red chili powder
- ½ teaspoon garam masala
- ⅛ teaspoon turmeric
- ½ teaspoon salt ((adjust to taste))
- 1 tablespoon lemon juice (or as needed)
- ¾ cup gram flour ((besan) (can use coarse besan for crunch))
- 2 to 3 tablespoons rice flour ((or cornstarch))
- ½ teaspoon red chili powder
- ⅛ teaspoon turmeric
- ½ teaspoon salt ((adjust to taste))
- ½ to ¾ teaspoon carom seeds (or ajwain or vaamu)
- Water as needed
Method
Make Stuffing
- Steam or boil potatoes just until done without making them mushy.
- You can also boil the potatoes in a cooker for 2 whistles. I prefer to steam them as it is easy to keep an eye.
- You can skip green peas. If using then steam the green peas too along with the potatoes.
- When they are done, peel and mash them well and set aside.
- Heat 1 teaspoon oil in a pan
- Then saute ginger, green chilies and curry leaves (optional) until it begins to smell good. Turn off the stove.
- Add red chili powder, garam masala and turmeric. Mix well.
- Transfer mashed potatoes, peas, half teaspoon salt and coriander leaves. Squeeze some lemon juice if you like. Mix everything well. Taste test and add more salt if needed.
How to Make Bread Pakora
- Arrange 3 bread slices on a chopping board or plate.
- Optional - If you have green chutney or sauce, you can also smear that to one or both the slices.
- Place the potato masala over 3 bread slices. Cover each slice with another one.
- Press gently and cut each sandwich to 2 triangles. Set these aside.
- Heat oil in a pan for shallow or deep frying. You can use as less as possible if using a nonstick pan.
- While the oil heats prepare the batter. In another bowl, mix together besan, ajwain, red chili powder, salt, rice flour and turmeric.
- Pour water just enough to make the batter that is neither too thick nor too thin. It must be similar to the mirchi bajji batter.
- Check if the oil is hot by dropping a little amount of batter in the oil. The batter has to rise without browning. This is the right temperature.
- Do this only when the oil is ready to fry. Place each sandwiched bread in the batter and gently coat it with the batter on both the sides. You may need to use both your hands.
- Swipe off the excess batter and Gently slide this to the hot oil and do not disturb it for a minute.
- You can add 2 or more pakoras in one batch depending on the size of your pan.
- Fry bread pakora on a medium heat until golden on one side. Then turn them to the other side and fry till both the sides turn crisp and golden. Remove to a colander or kitchen tissue.
- Ensure the oil is moderately hot and not extremely hot before you fry the next batch of bread pakora. If needed reduce the heat/flame before adding the next one.
- Serve bread pakora hot or warm with green chutney or sauce.
Bread Pakora in Air Fryer
- For the air fryer method make the batter slightly thick and dip your potato filled sandwiches in the batter. Coat them with the batter on both the sides. Gently shake and place on the parchment paper.
- Air fry at 200 C or 400 F for 8 mins. Gently loosen and remove with a wooden spatula and turn it to the other side. Air fry for another 6 to 7 mins. Adjust the timings slightly. The bread pakora covering has to turn golden and crisp.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.